Julie Meyers
Dear John,
Welcome to this week's Menu$aver newsletter! Find great ideas for delicious main dishes, as well as grilled vegetable side dishes and dessert pizzas to complete your meal.
If you enjoy reading your Menu$aver, remember to pass it along to your friends and family members who would also like to receive it each week. They can sign up online at www.tasteofhome.com/menusaver.
Happy cooking and happy savings! Also, be
sure to check out our Penny Pincher Tips.
Julie
$$parm3$$
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Glazed Pork Tenderloin»
Pork gets a tasty treatment from a simple sauce of pineapple preserves and horseradish in this recipe. The brand of horseradish you use will determine the "heat" level of the sauce. —Bernice Dean, Garland, Texas
Yield: 4 servings.
For more pork tenderloin recipes, visit the Taste of Home Recipe Finder. |
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Chicken Rice Casserole»
Corn and red pepper bring color to this nicely seasoned chicken and rice bake. The crunch from toasted almonds sprinkled on top also sets it apart. —Mary Louise Chubb, Perkasie, Pennsylvania
Yield: 6 servings.
For more chicken rice casserole recipes, visit the Taste of Home Recipe Finder. |
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Spinach Shrimp Fettuccine»
I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it. It's easy and light and fits into my busy schedule. — Kristin Walker, Chesapeake, Virginia
Yield: 8 servings.
For more shrimp pasta recipes, visit the Taste of Home Recipe Finder.
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Roasted Lemon Chicken»
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. —Margaret Wilson, Hemet, California
Yield: 6 servings.
For more roasted chicken recipes, visit the Taste of Home Recipe Finder. |
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Hearty Backyard Burgers»
I like to toast rye rolls or whole wheat hamburger buns on the grill for a few minutes while the burgers finish cooking. Then I top the burgers with ketchup and pickle planks right before serving. —Paula LeFevre, Garden, Michigan
Yield: 6 servings.
For more grilled burger recipes, visit the Taste of Home Recipe Finder. |
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Complete your meal...
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Penny Pincher Tips | |
Here are some great tips I found for you - Julie
- When I don’t use all the mushrooms in a container within two days after purchase, I take the plastic off of the container and cover with a paper towel. I use a rubber band to hold the towel in place over the container and store it upside down in the fridge. This really works well to keep the mushrooms fresh and from becoming spongy from moisture. Paper bags do not work as well. —catwoman12 (Hints and Tips forum) Add a Comment»
- To prevent juice spills when baking pies, cut several 3-inch lengths of macaroni and poke them into the pie crust before placing in the oven. Heated juices will rise up into the hollow macaroni, instead of spilling over and messing your oven. —JMartinelli13 (Hints and Tips forum) Add a Comment»
Share your money- and time-saving tips with fellow penny pinchers in the Budget Living group forum or the Hints and Tips forum in the Taste of Home online community. |
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Budget Living
Penny pinchers unite! Share your best hints and tips for stretching a dollar...and your favorite frugal recipes for those days just before payday when the pantry is as empty as your wallet.
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FREE Light Dessert Recipes Weekly!
With our FREE Light Dessert of the Week Newsletter, you’ll receive one lusciously light dessert recipe each week! Sign up now and start serving family pleasing desserts that are lower in calories and fat but high on flavor and fun.
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